Try This! Awesome Lamb Stew

So, its winter here in Michigan and the weather outside is frightful and bone chilling and the best way to warm yourself is from the inside. The solution you ask? Lamb Stew. Its simply delicious and you can make it vegetarian style if you want. All you have to do is replace the lamb with cauliflower. Page orange zest adds bright flavor to this stew that is soooo Yumm-e. As with most stew’s, its always better the next day after all of the flavors get together and say “hi”.  Here’s the recipe.

Lamb Stew

2T + 1t Extra Virgin Olive Oil

4 lg Carrots, chopped

2 lg Yellow Onions, cubed

2 medium Shallots, minced

12 cloves fresh Garlic, minced (you can change this to your taste if you don’t like a lot of garlic)

2lb. Lamb Shanks or fresh Cauliflower if you want vegetarian

4 32oz cartons Chicken Stock (Vegetable Stock may be substituted)

2 28oz cans Diced Tomatoes, drained

3 lg Garnet Yams, roasted, peeled and cubed

2 lg bunches Lacinato Kale, washed, rib removed and cubed

2c Dried Red Lentils, rinsed

2 1/2t Ground Cumin

2 1/2t Ground Cinnamon

1 1/2t Ground Cayenne

1T Tumeric

2 1/2t Fresh Ground Pepper, or more to taste

2 1/2t Ground Paprika

1 1/2t Garlic Powder

1T Page Orange Zest or tangerine zest if you don’t have Page Oranges

2t Salt, to taste and as needed

Wipe off the yams with a paper towel to remove any excess dirt. Pierce the yams several times with a fork, place them on a rimmed baking sheet and roast them at 350 degrees until they are soft but not mushy, about 1 hour. Allow them to cool then remove the skin. Cut the yams into cubes and set them aside.

In a large stock pot over medium heat, add olive oil and heat until fragrant. Add carrots and a pinch of salt to soften the carrots. Cook for about a minute. Add the onions. Cook until the onion is soft. Add the shallots and half of the garlic but don’t stir them and allow them to sweat on top of the other vegetables until they are fragrant. Add the lamb or the cauliflower on top then add the chicken or vegetable stock and the tomatoes. Bring all of this to a boil.

In a small pan over medium low heat, add all of the spices except for the salt to the pan with a teaspoon of olive oil and cook them for about 20 – 30 seconds stirring constantly until they release their aroma. Set them aside.

Add the roasted yams, the lentils, the spices and the zest. Allow the stew to cook on the lowest heat setting until the lamb is very tender and falling off of the bones, approximately 2 hours.

Remove the lamb from the pot and remove the meat from the bones. Place the meat back into the pot and continue to simmer on the lowest heat setting for another hour. Add the kale last and cook for another 10 minutes until the kale is tender. Add more salt if necessary.

Serve the stew with crusty bread or a flatbread like naan.


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